Lemon Refrigerator Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) butter or margarine, melted
• 3/4 cup sugar, divided
• 1 tsp. ground cinnamon
• 1 env. KNOX Unflavored Gelatine
• 3/4 cup cold water, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup whipping cream, whipped

1. Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended.
2. Remove 1/2 cup of the crumb mixture; set aside for later use.
3. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
4. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan.
5. Let stand 1 minute.
6. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
7. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.
8. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice.
9. Refrigerate until slightly thickened.
10. Gently stir in whipped cream; pour over crust.
11. Sprinkle with the reserved crumb mixture.
12. Refrigerate several hours or until firm.
13. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
14. Store leftover cheesecake in refrigerator.

graham cracker crumbs, butter, sugar, ground cinnamon, unflavored gelatine, cold water, philadelphia cream cheese, lemon zest, lemon juice, whipping cream

Taken from www.kraftrecipes.com/recipes/lemon-refrigerator-cheesecake-51890.aspx (may not work)